Stuffed Onions (Onion Dolma) (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 tsp olive oil
02 - 6 large yellow onions, skins removed
03 - 500g lean ground beef
04 - 500g ground Italian sausage
05 - 120ml chicken broth
06 - 100g jasmine rice, rinsed, uncooked
07 - 1 can (398ml) finely chopped tomatoes
08 - 1 shallot, finely chopped
09 - 4 garlic cloves, finely chopped
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/2 tsp fennel seeds, crushed
13 - 1/2 tsp dried basil
14 - 1/2 tsp dried oregano
15 - 1/2 tsp onion powder
16 - 1/4 tsp red pepper flakes (optional)
17 - 1 tsp fresh thyme, finely chopped
18 - 1/3 cup fresh Italian parsley, finely chopped

→ Sauce

19 - 240ml strained tomatoes (passata)
20 - 350ml chicken broth
21 - 1/4 tsp salt (if needed)

→ Garnish

22 - Balsamic glaze
23 - Extra virgin olive oil for drizzling
24 - Fresh parsley, chopped

# Instructions:

01 - Preheat your oven to 220°C (425°F).
02 - Fill a large pot with water and bring to a boil. Meanwhile, slice the top and bottom off each onion and remove the peel. Using a sharp knife, slice each onion halfway through lengthwise, creating a slit that reaches the middle to facilitate layer separation after boiling.
03 - Once water is boiling, add the onions and simmer for 10-15 minutes until layers can be easily separated but not overcooked. Drain in a colander and allow to cool for 15-20 minutes while preparing the filling.
04 - Heat olive oil in a large frying pan over medium heat. Add garlic, shallot, ground beef, and Italian sausage. Cook while breaking the meat into small pieces with a wooden spoon.
05 - When meat is nearly browned, add salt, pepper, crushed fennel seeds, dried basil, dried oregano, onion powder, and red pepper flakes. Continue cooking for an additional minute to bloom the spices.
06 - Add the rinsed rice, fresh thyme, chopped tomatoes and chicken broth to the meat mixture. Cook on medium heat, stirring frequently, until broth is absorbed and rice is partially cooked (approximately 6-7 minutes). The rice will finish cooking in the oven.
07 - Remove from heat and stir in the chopped Italian parsley.
08 - In a bowl, combine strained tomatoes, chicken broth, and salt to taste. Adjust seasoning based on whether you're using salted or unsalted broth.
09 - Spread a thin layer of tomato sauce on the bottom of a large oven-safe pan or deep baking dish. Gently separate the onion layers. Place about 2 tablespoons of filling in the center of each layer and roll carefully, ensuring the filling stays intact. Position stuffed onions seam-side down in the prepared dish, fitting them snugly together.
10 - Pour remaining tomato sauce over the stuffed onions. Cover with foil and bake for 30-35 minutes. Remove foil and continue baking for 20-30 minutes more until onions are soft, slightly caramelized and the dish is bubbling.
11 - For extra caramelization, broil for the final 2 minutes. Remove from oven and let rest 10 minutes before serving.
12 - Finish with a drizzle of balsamic glaze, a light stream of olive oil, and a sprinkle of fresh parsley.

# Notes:

01 - This traditional stuffed onion dish, also known as Onion Dolma, features layers of onion filled with a savory meat and rice mixture.
02 - Allow the stuffed onions to rest for 10 minutes after baking to set the flavors and make them easier to serve.

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